Asian Crunch Salad

This salad is a go to for clients and they want it time and time again. It's packed with so many veggies. You can eat it with chicken or salmon on top or just on its own because it's filling enough to stand alone. And the two different dressings really make it pop! It's healthy, comes together quickly and really good to prep ahead in the fridge with the dressing on the side to add over for a quick lunch.

Here's how I make it:

Serves 2-4

3 romaine hearts, chopped

1 cup shredded red cabbage

1 cup shredded carrots

1 red bell pepper, finely sliced

2 cups sugar snap peas, diced

1 avocado, diced

1 large handful bean sprouts

1/2 cup slivered almonds

1 cup canned mandarin segments, in juice not syrup

1 can sliced water chestnuts, finely diced

Handful of fresh cilantro

1 bunch scallions, finely diced

Sesame seeds, sprinkled

2 baby Persian cucumber, or one English cucumber, diced

1 cup wontons (optional)

Dressing 1 - sesame ginger soy

1/4 cup tamari or soy sauce

1/4 cup sesame oil

1/4 cup avocado oil

2 cloves garlic, crushed

1 tsp fresh ginger, grated

2 tbsp maple syrup

1/4 cup rice vinegar

Dressing 2 - peanut sauce

1/4 cup PB2 powder (or 1/2 cup regular smooth organic peanut butter)

1 tbsp rice vinegar

1 tbsp sesame oil

1 tbsp tamari

1 tbsp maple syrup

2 cloves garlic, crushed

1 tbsp ginger, grated

Juice of one lime

Optional for on top: marinated chicken in some of the sesame ginger dressing, grilled.

Dice all the ingredients up and toss together with the sesame ginger soy dressing. Add over a drizzle of the peanut sauce dressing on top with some extra scallions and almonds to make it look even more beautiful. Serve and enjoy!